Puttanesca Chickpeas

I love the classic Italian Puttanesca sauce and wanted to use it to season chickpeas instead of pasta, enhancing their flavor and complementing them with some rice to create a nourishing meal. These vegan Puttanesca Chickpeas, inspired by Mediterranean flavors, will fill your kitchen with garlicky and salty aromas.

Legumes are my main source of plant-based protein and provide a feeling of fullness. I love combining them with carbs and a generous portion of vegetables to ensure I get all the essential nutrients. Chickpeas are among my favorites, and I’m always looking for new ways to season them to enhance their texture. So, I thought, why not use Puttanesca sauce to cook the chickpeas instead of using it in its traditional way? The result is still delicious, as the Mediterranean flavors of the legumes perfectly complement basic rice or pasta.

Puttanesca sauce originated in Italy, in the mid-20th century, and there are multiple stories behind its name, which is translated as “in the style of the prostitute”. According to one legend, prostitutes needed a quick and flavorful dish to prepare while working with clients, using simple ingredients. Additionally, another theory suggests that the name refers to the sauce’s bold, attention-grabbing flavor— something particularly useful for prostitutes.

Before storing the Puttanesca Chickpeas, let them cool to room temperature to prevent condensation inside the container. Then, place the legumes in an airtight container and store them in the fridge for up to 3-4 days. Alternatively, you can freeze the dish for a longer period using a freezer-safe container or a resealable plastic bag for up to 2-3 months. Finally, when you’re ready to eat, you can reheat the meal in the microwave or in a saucepan with a drizzle of olive oil.

Ingredients for Mediterranean chickpeas

• Olives: black olives provide a salty flavor to the Puttanesca Chickpeas, balancing the acidity of the peeled tomatoes and the tanginess of the capers. Their bitterness helps cut through the sweetness of the tomatoes, creating a well-rounded sauce. Black olives are a key ingredient in Mediterranean cuisine, and when included in this sauce, they help connect it to the Italian culinary tradition.

• Capers: they bring tangy notes and savory depth to the sauce, contributing to its rich umami flavor. Additionally, capers have a floral and herbal aroma that adds a touch of freshness, elevating the Mediterranean character of the Puttanesca Chickpeas. Finally, I like to leave them whole to provide a pleasant crunch that contrasts nicely with the smoother ingredients, like tomatoes or chickpeas.

• Parsley: fresh chopped parsley adds a touch of freshness that balances the rich, salty, and tangy elements of the sauce. Moreover, its vibrant green color provides a visually appealing contrast to the reds hues of the sauce, along with a herbal aroma that complements the bold flavors.

• Garlic: it enhances the umami quality of the Puttanesca Chickpeas, and when sautéed, it releases its natural oils, forming the foundation for the sauce. Garlic has a pungent flavor that contrasts with the acidity of the tomatoes and the saltiness of the capers and olives. Finally, this ingredient offers numerous health benefits, such as anti-inflammatory and antioxidants properties, elevating the nutritional value of the dish.

Find the complete recipe with measurements below.

How to make the Puttanesca Chickpeas

Heat a saucepan with olive oil, and once hot, sauté the finely chopped garlic and shallot. Then, add the red pepper flakes and capers.

Pour in the peeled tomatoes and tomato paste, season with salt and pepper, and let it cook over low-medium heat for 10 minutes. Add the chopped olives and fresh chopped parsley to the sauce.

Add the drained chickpeas and stir everything together. Serve with some rice.

My tips for vegan Italian chickpeas

• I use canned chickpeas for convenience, but make sure to drain and rinse them to remove any excess salt. If you have time, use dried legumes that you cook beforehand to add to the sauce.

• For more flavor, use ripe fresh tomatoes instead of canned ones. This way, you’ll have a richer and sweeter base for the sauce.

• Pair the Puttanesca Chickpeas with rice, pasta or bread.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Puttanesca Chickpeas

Course: MainCuisine: vegan, vegetarian

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• Chickpeas 2 cans

• Peeled tomatoes 300gr

• Black olives 70gr

• Parsley 1/4 cup

• Garlic 2 cloves

• Shallot 1

• Tomato paste 2tbsp

• Red pepper flakes 1/2tsp

• Olive oil 2tbsp

• Capers 10gr

• Salt

• Black pepper

Directions

• Heat a saucepan with olive oil, and once hot, sauté the finely chopped garlic and shallot. Then, add the red pepper flakes and capers.
• Pour in the peeled tomatoes and tomato paste, season with salt and pepper, and let it cook over low-medium heat for 10 minutes.
• Add the chopped olives and fresh chopped parsley to the sauce.
• Add the drained chickpeas and stir everything together.
• Serve with some rice.

Notes

• I use canned chickpeas for convenience, but make sure to drain and rinse them to remove any excess salt. If you have time, use dried legumes that you cook beforehand to add to the sauce.
• For more flavor, use ripe fresh tomatoes instead of canned ones. This way, you’ll have a richer and sweeter base for the sauce.
• Pair the Puttanesca Chickpeas with rice, pasta or bread.